Sourdough not starting!
I'm having an issue with my sourdough starter not bubbling at all... I use organic whole wheat flour and bottled water, started 4oz of each. Each day I throw out half and feed 2 oz flour & 2 oz water. I have a scale to weigh. The starter is in a glass jar with clingwrap to cover. Our house is...
First try with Einkorn!
I was curious about baking with Einkorn, and I saw some at the market, so I figured I'd give it a try. This is my first time...
Dough goes flat in final fermentation
My bread loafs fall flat when they enter the fementation chamber.I cant figure out why!Recipe:12 kg t-550 flour6 liters of water at 27 celsius(50%)240g of compressed yeast(2%)240g of salt(2%)35g of additive (ascorbic acid,enzymes...) (0.3%)Do you think something is wrong with the recipe or is it...
Need advice on rising the bread
Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although...
Hello Bakers new here with yeast questions
Hello bakers want to introduce myself and ask some questions. I've been brewing beer for awhile and since I have a refrigerator full of different yeast strains I figured I'd try and make some sourdough which is the only type of bread I like. I got my starter going with a Belgian ale yeast and I got...
The damn hooch!
I’m brand new to home-made sourdough. I’m using an organic wholemeal flour for my starter with a ratio of 1 part flour to 1 part water (1 tablespoon of each) kept in a sealed but non-airtight glass jar on the kitchen bench out of direct sunlight. It’s on day 3 and this morning I noticed a...
Resources for sourdough breadmaking - BOOKS
We're creating a list of books related to sourdough bread making.Do you have any favourites or others that have been...
Don’t know what went wrong, Overproofing? Over hydration? Or weak starter?
I think I may have overproofed, before baking the dough was very soft and there were some large bubbles at the surface, I...
Flat as a pancake
HelloI know this comes up a lot, but I cannot get my dough to become manageable even after more than 4 hours of folding and...
Tiles in Oven as stone replacement
Hi Sourdough Community,I’ve been reading all the previous posts on stone alternatives for increasing the thermal mass in the oven and also cooking on. It it sounds like Unglazed terracotta tiles are the go. I have contacted local hardware and garden stores and no one seems to have any. Can...
Going local
Bacchus Marsh baker, Jordan Walls, and Trentham baker, John Reid, are working with neighbouring farmers and changing the...
Baking sourdough at high altitude
Going to visit family in Colorado. Going to be at 8500' I'm bringing some of my starter in hopes of baking some bread. Any thing I should do different?...
What Happened To My Starter?
Info: - I feed it every 8-14 hours, maybe about once or twice a day. - It is kept on a counter in 80-90F temperature (Average of 80 due to the AC) - First time making a sourdough starter - I switched the jars several times to prevent anything to grow on the sides...
Starters and using with various flours
Hican I use a healthy white starter to bake a loaf with other flours - Einkorn / Wholemeal etc or is it vital to use a starter made from the same flour as one is baking with.?...
Willing to share some starter?
Hello everyoneMy sister in Sydney would like to start making some sourdough bread, but I don't think AQIS would be that happy with me sending some of my starter over to her from NZ! So I was wondering if one of you Aussies with a nice mature firm starter would mind posting some of it to my...
Poor rising in warm weather
I have been baking sourdough for a number of years mostly very successfully. In recent weeks during the hot weather I have had some disasters. I prove the dough overnight and that rises as normal but then I shape it the next morning to bake in the afternoon and this second rise has typically been...
Different flour starter and bread
Hi.Brand new to the bread game here and have a question : When making sourdough bread, does the flour used for the starter have to match the flour of the bread ?So i used rye flour for my starter, will it work with any type of flour or just with rye flour ?Thanks...
Sourdough starter - Parmesan smell
I've been following thekitchn's sourdough starter recipe - 4 oz ap flour + 4 oz water daily for 4 days, and should be ready to use on day 5. Day 2 it smelt like vomit, but I forged ahead, and day 3 it smelt like nail varnish, so I thought I was getting somewhere. Day 4 it had a layer of water on...
Starter Stopped!
Hi All! ...
